Polycarbonate mould for making 3D pralines of the ChocoFruit line, apple model.
Product size: 275 x 175 mm
Apple size: ø 28 h 27 mm
Productivity of the object: 28 pcs
Weight of the finished product: 12 gr
Pieces in the package: 1
Developed in cooperation with master chocolatier Massimo Carnio, a line of fruit-shaped pralines.
Designed to allow optimal chocolate crystallisation and easy mould release, they create thin shells for fillings.
Recipes from Martellato
APPLE AND LIME JELLY
225g APPLE PULP 10 % OF SUGAR – 25g LIME JUICE – 1 LIME ZEST – 250g SUGAR – 4g YELLOW PECTIN – 80g GLUCOSE
– 50g INVERT SUGAR – 2g NATURAL APPLE AROMA – 5g CITRIC ACID 50/50
PROCEDURE: Boil the apple pulp and the Lime juice together with the lime zest. Add the pectin with a part of sugar. Gradually,
wile is boiling add the rest of the sugar. Cook at 107°C degrees and then add (outside the hob) the aroma and the citric acid.
Cool before placing it inside the pralines
MILK AND CINNAMON GANACHE
160g CREAM – 15g DEXSTROSE – 20g INVERT SUGAR – 350g MILK CHOCOLATE – 25g BUTTER – 25g GLUCOSE – 20g
COCOA BUTTER – 4g CINNAMON POWDER
PROCEDURE: Warm up the cream up to 55 degrees and then add dextrose and invert sugar. Mix all together adding the
chocolate and after all the other ingredients. Use it at 30°C degrees.